Mumbai has never lacked cafés, but few have managed to become must-visit destinations in their own right. Step into Mokai, now on Pali Hill, and you’ll find much more than great coffee and beautifully plated food: there are playful micro dramas unfolding online, a matcha bar inspired by Asian wellness rituals, and a space that feels like it’s straight out of your comfort show.
At the heart of it all is founder Karreena Bulchandani, whose childhood across China and Singapore, love for travel, and instinct for community have shaped one of the city’s most distinctive café experiences. In this conversation, she reflects on the memories, lessons, and bold ideas that transformed a deeply personal vision into a beloved Mumbai institution.
unstumbled: Was it always in you to open a cafe in Mumbai? When did it hit you that opening a cafe of your own is something you’d want to do?
Karreena Bulchandani: Mohit was already working in hospitality, running a vegan, gluten-free café concept, but those weren’t areas I personally connected with. At the time, I was actually exploring a completely different path: I had trained as a skincare therapist and, when I returned to Mumbai, I thought I would pursue a career in skincare.
While figuring that out, I began helping Mohit at the café simply to keep myself occupied. It was there that I realized how naturally hospitality resonated with me. I loved interacting with guests, hearing their stories, and constantly thinking of new ideas to enhance their experience. That was the moment I knew I wanted to be part of this world.
At the same time, I felt that Mumbai’s café scene had become somewhat predictable. There was a certain copycat culture, where many menus felt interchangeable. I wanted to create a space with a stronger point of view—one that surprised guests and offered something genuinely distinctive rather than the expected staples found everywhere else.
unstumbled: You spent your school years in China and Singapore. What was it like growing up between such different cultures, and are there any childhood dishes that still evoke a sense of nostalgia for you?
Karreena Bulchandani: Growing up in Guangzhou was a rewarding experience, I must say. Learning a new language initially felt daunting, but it soon became one of the most rewarding parts of daily life, allowing me to connect with locals and immerse myself in the culture. Some of my fondest memories revolve around food: after school, I’d spend my allowance at the 7-Eleven below our building on fish balls served with chili oil, a snack I still seek out whenever I’m in Hong Kong.
I was also introduced to mala flavors at a very young age, long before they became globally popular, through hot pots, noodles, and chicken dishes. Living in such diverse environments nurtured my curiosity and openness toward new cuisines, encouraging me to try everything at least once. And this includes the occasional adventurous bite, like frog, literally. I never tried it again!
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unstumbled: How have your travels influenced the café’s menu and philosophy? And why did you choose to bring the flavors of Asia to Mumbai rather than reinterpret Indian cuisine?
Karreena Bulchandani: My travels have shaped the cafe in a number of ways. Growing up in China and spending holidays across Japan, Thailand, Malaysia, and Singapore exposed me to flavors that became part of my everyday life.
My parents always encouraged me to eat like a local rather than fall back on familiar fast food, which taught me to be adventurous and appreciate regional cuisines. Many of our dishes are inspired by those memories: a love for tom yum soup in Thailand, for instance, lives on in our Tom Yum Broth Dim Sums, while Singapore’s iconic kaya toast and coffee rituals have influenced our approach to breakfast. Time spent in London also introduced me to European baking techniques, allowing us to blend Asian flavors with artisanal breads and pastries.
Bringing Asia to Mumbai felt natural because these are the flavors I know intimately. Rather than attempting to recreate local Indian dishes, I wanted to offer something more personal and distinctive. At the time, Asian cuisine in the city was largely confined to formal restaurants. We envisioned a relaxed café where guests could enjoy comforting Asian-inspired food in a casual, welcoming setting: whether they were catching up with friends or spending hours working over coffee.
unstumbled: What were some of the biggest challenges you faced in the early days of opening the café?
Karreena Bulchandani: One of our first hurdles was finding the right space and, more importantly, a chef who truly understood our vision. With a concept that blends Asian flavors in a café setting, it was essential to strike a balance between creativity and comfort: dishes had to feel exciting without becoming gimmicky.
Building the team was another key challenge. We were committed to fostering an inclusive workplace and to establishing systems that prioritized consistency and quality. From precisely measuring every coffee drink to training the staff to work with unfamiliar ingredients such as pandan and kaya, we invested heavily in education and process. Introducing new flavors and techniques required patience, but over time, the team embraced them and made them their own. Those early efforts laid the foundation for the café’s identity and standards today.
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unstumbled: Looking back, what are the biggest lessons you’ve learned while building the café? And what has your experience been like as a woman entrepreneur in the F&B industry?
Karreena Bulchandani: One of the most valuable lessons has been learning to view feedback objectively. In the early days, every comment felt deeply personal because I was involved in every aspect of the business. Over time, I realized that most feedback is genuinely constructive and should be seen as an opportunity to improve rather than a criticism to defend against. Reading, analyzing, and acting on customer feedback has helped us immensely in analyzing our strengths and weaknesses.
As a woman entrepreneur, I’ve been fortunate to receive a great deal of support, but there have also been moments when I felt I wasn’t taken as seriously, particularly in the early stages of the business. I noticed that respect and attention often grew only after the café had established itself. Those experiences reinforced the importance of letting your work speak for itself. Consistency, confidence, and results ultimately earn trust and help break down preconceived notions.
unstumbled: Why is building a community so important for cafés today, and what inspired Mokai’s now-famous micro dramas?
Karreena Bulchandani: Community has always been at the heart of great cafés, though every brand must find its own authentic way of fostering it. For us, it began with the basics: getting to know our regulars, speaking with them personally, and creating a sense of familiarity that made the space feel welcoming and comfortable. As the café grew, we looked for ways to extend that feeling beyond our four walls, especially for people discovering us online. That led to our micro dramas.
Rather than creating conventional food content, we wanted to capture the warmth, humor, and everyday chaos that define life at the café. Be it using light, character-driven sketches and Bollywood references, the series grew organically. Our staff banter and real experiences with our regulars has transformed into a powerful way to build community both online and offline.
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unstumbled: The new space introduces a wellness-focused matcha bar. Could you tell us about that? And how do you plan to keep the brand relevant in an increasingly crowded café landscape?
Karreena Bulchandani: The new Mokai is all about good food & good experiences. The Matcha Bar extends our philosophy of comfort and care beyond food and drink. Alongside matcha and functional beverages featuring ingredients like collagen and protein, we’ve introduced elements inspired by Japanese and Korean wellness culture, including sheet masks and LED light therapy.
Since matcha is celebrated for its health benefits and antioxidants, we wanted guests to experience that same sense of well-being externally too. It has become a unique ritual for many of our regulars, who now stop by not just for a drink but for a moment of self-care.
We never want to repeat ourselves simply because something worked in the past. Instead, we focus on introducing new experiences, collaborating with like-minded people, and deepening the stories behind our food and ingredients.
unstumbled: In your view, what are the most important qualities a founder in the F&B industry should possess?
Karreena Bulchandani: First, be open to feedback and treat it as a tool for growth rather than a personal critique. The ability to listen, reflect, and adapt is invaluable in hospitality.
Second, have the conviction to create your own point of view instead of simply chasing trends. If you genuinely believe in an idea or ingredient, pursue it because it aligns with your vision: not because it is momentarily popular.
Finally, learn to build and trust a strong team. A founder’s role is not to do everything themselves, but to bring together talented people, empower them, and ensure that everyone is working toward a shared vision.
As we inched towards the end of the conversation, here is a snippet of the rapid fire with Karreena Bulchandani.
Rapid Fire With Karreena Bulchandani
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- A trend you’d skip: Dot cakes.
- A trend you’re excited about: Dubai chocolate.
- Tea, coffee, or matcha? All three: coffee in the morning, matcha in the afternoon, and chai at night.
- Underrated menu picks: The French toast with chili-crisp gelato and fermented honey, the peanut satay udon, and the Tornado Egg Fried Rice.
- Your personal favorite? The Tornado Egg Fried Rice.
- Comfort food? Asian cuisine in general, though a great Indian-Chinese fried rice and chili chicken meal is hard to beat.
- A dream guest? Kareena Kapoor Khan or perhaps Ranveer Singh.
- Three words that describe the café? Quirky, dreamy, and effortlessly flowing.
